How to make (Korean): Omurice (오무라이스)

So my mom has made this as long as I can remember. I remember my dad liked to eat it a lot. I didn’t learn how to make this until a few months ago, which is sad since I’ve been living on my own ever since I was 18. But my mom lives 5 – 10 minutes away, so if I’m craving something I usually just hop in my car and drive to her house.

I did a Google search in order to see the variety of recipes, but they all consist of generally the same thing: rice, carrots, potatoes, and an egg. Some include ground beef as well. My mom has never made it with meat. Also, most people wrap this in an egg, like an omelet, but my mom has never done that either (my boyfriend’s mom wraps it in a tortilla, lol).

I will go along the lines of how my mother makes this, and because my mom doesn’t measure, the measurements are my own. Quite frankly, I think I did a good job.

4.) Add cooked rice, more salt and pepper to taste, the rest of the oil, and mix thoroughly. Cook for 4 - 5 minutes on medium-low heat.

5.) In the meantime, heat a smaller skillet over medium heat. Crack the eggs in a bowl, add milk, and whisk until combined. Spray pan with cooking spray. Add eggs to skillet. Cook for 3 minutes and then flip over with spatula, cooking 2 minutes, until nice and brown. (Of course, if you like your eggs less firm then do cook them to your preferences).

6.) Serve rice on plate, top with egg. Squirt ketchup on top of egg, and serve!

Note 1: If you wish to make 2 smaller servings, just double the egg and milk amount, cooking each separately.

Note 2: In case you were wondering why I add more oil when I add the rice is because the rice soaks up the oil that was used to sauté the vegetables, because of this, the rice will stick to the bottom of the pan (at least, it did to the one I was using) so the oil helps the dish from sticking. :)